Beef Barley Soup

Mar 14, 2011

Beef Barley Soup
Makes 8 Servings - 5pts+

1 lb lean beef, trimmed
1/2 tsp salt
1/2 tsp pepper
1 tsp dried thyme
2 tbsp vegetable oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
2-3 cups slice mushrooms
10 cups beef stock (low salt)
1/2 cup barley
1 bay leaf

Heat half of the vegetable oil in a heavy bottomed pan or soup pot. I used a dutch oven.

Season the beef with salt, pepper and thyme. Brown well on all sides. This is critical for really great flavour in the soup. Put meat aside on a plate. 

Add the remaining half of the oil to the pan. Add in diced onion and stir to start softening the brown bits in the pan, about 2 minutes. Add in carrots and celery and saute another 2 minutes or so.  

Add in mushrooms and continue cooking until they start to release their liquid to deglaze the pan (I used a tray of sliced mushrooms which ended up closer to 3 cups). 

Cut the beef into approximately 1/2" cubes (larger if you like your soup chunky). Add the meat and any juices from the plate back into the pot. 

Add in all other ingredients. Scrape the bottom to make sure all brown bits are in the soup. Bring to a boil then reduce, cover and simmer for up to 2 hours to fully develop the rich beefy flavour, and to tenderize the meat.  

Add in the barley and continue to simmer for one more hour. You may need to add more water if the soup gets too thick.

Remove bay leaf and serve. Enjoy!


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